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Zuppa di Pallotte
Zuppa di Pallotte (Soup with Fried Cheese Balls)
Originated from: Molise
Occasion: Special times
Contributed by: Mary Melfi

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10 cups chicken broth

For cheese balls
1/2 cup Ricotta cheese
1 1/4 cups Parmesan Reggiano cheese, grated
about 1/4 cup home-made (or "plain") breadcrumbs
2 eggs
1/4 teaspoon pepper
1/2 tablespoon parsley, finely chopped

about 1/2 cup flour for rolling cheese balls in
about 1 1/2 cups vegetable oil for frying cheese balls


o Make chicken broth (If using store-bought broth cubes, one can use 8 cups chicken broth and 2 cups beef broth, the result of which is possibly closer to a Molisana-style broth than is one made only with chicken as many individuals from this region mix beef and chicken when they make their meat stock.).

o Beat eggs.

o In a bowl mix the ricotta with the eggs.

o Add pepper and chopped parsley.

o Add 1 1/4 cups Parmesan cheese. Mix well.

o Add 1/8 cup breadcrumbs. Mix well.

o Add more breadcrumbs if needed -- the resulting mixture should have the right consistency from which to shape cheese balls (If per chance the mixture is too hard, add another egg).

o Shape the cheese mixture into small balls about an inch wide (about the size of a golf ball).

o Roll the cheese balls in flour.

o Heat up the oil.

o Fry the cheese balls until they are golden.

o Place the chicken broth in individual bowls. Add a few cheese balls in each bowl.

o Serve warm.


Photo: Mary Melfi.

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